The name Pinzimonio is a combination of pinzare (stapling,take with two fingers )and matimonio(marriage )and refers to the custom of pinching the vegetables between the two fingers and marrying them in the olive oil sauce with salt and pepper. Therefore it is indicated the use of eating raw vegetables dipped in olive oil and salt ,possibly also pepper and vinegar, at the beginning or at the end of the meal.Watch the video, please, on Toscana Mia Youtube Channel
Pinzimonio is a very ancient use, already widespread in Renaissance banquets. At that time the fruit and vegetables, which enriched the serving trays for purely decorative purposes, began to be consumed dipped in the meat sauces that they had decorated.
In the nineteenth century, fresh vegetables became a real dish and the sauces were replaced with olive oil.
In Tuscany in pinzimonio we eat : artichokes, carrots, fennel, celery, radishes, leeks, spring onions etc.
4 Carrots 2 Fennels 2 stalks of celery 4 radishes 1 lemon
2 small artichokes Extra Virgin Olive Oil Salt and pepper red wine vinegar
Cut the vegetables into strips.
Let fennels and artichokes in water with lemon juice until served.
Each diner prepares his/her own dressing oil, pepper, salt and red wine vinegar as he/she likes.
Nowadays it is also fashionable to use balsamic vinegar.
Then the diner dips the pieces of vegetables in the dressing and eat.
Isn’t it simple?So easy and healthy.